Blog

Hostelco 2016: SmartVide family

SmartVide by Sammic is already a family For the first time at Hostelco, the whole SmartVide family will be available to visitors to our stand (remember, we will […]

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Pasteurisation with the SmartVide

A customer asks us if it is possible to pasteurise the content of glass jars using the SmartVide, and asks for advice on the matter. It is possible […]

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SmartVide8 Plus, finalist at Fine Food Australia Show 2016

We are glad to announce that our SmartVide8 Plus stirrer circulator has been shortlisted as a finalist for the Fine Food New Product Awards. The Fine Food […]

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Learning for sous-vide

A user asks our chef: ¿could you advice me the first step for use sous-vide the way it is and simple équipements to realise all superbe […]

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Mezcal Rompope

Sous-vide cooked mezcal rompope: Ingredients 8 egg yolks 500 gr muilk 250 gr sugar 1/2 cinnamon stick 250 gr Mezcal Instructions: Vacuum pack all ingredients and […]

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How to make a thick aioli garlic mayonnaise with the TR-250 blender

A user has asked how to make aioli garlic mayonnaise with the TR-250 blender so that it is very thick. Answer from our chef: To make a thick […]

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Kentucky-style chicken wings 2.0

Ingredients for the marinade: Chicken wings cleaned and cut in two 10 g sweet paprika 3 g ground cayenne pepper 50 g grated spring onion 5 […]

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Tarta de Santiago with sweetened strawberries

Taking advantage of the fact that strawberries are in season and that the harvest has been plentiful, today we are going to make a “Tarta de […]

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Cooking for royals with SmartVide

Chef Nick Whitehouse has cooked for royals and now cooks on Australian TV (Studio 10) with SmartVide. Chef Nick Whitehouse has cooked for  the likes of […]

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Apple tart à la sous-vide

Taking advantage of the gift of a box of apples from his own apple tree that our photographer Beñat has brought for us, today we will […]

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Perfectly cooked hamburgers with SmartVide

Hamburgers are perhaps one of the most popular dishes all around the world. Although they are not difficult to make, it is not so easy to […]

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Trout salad at 42ºC (107,6ºF)

Trout salad at 42ºc (107,6ºF) with pickled apple and mustard

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